Directions
- 1Preheat oven to 410°F.
- 2Cut butternut squash in half, scoop out seeds, and score the flesh.
- 3Place squash, sliced red onion, and halved mini red peppers on a baking tray.
- 4Drizzle with olive oil, onion powder, thyme, and smoked paprika.
- 5Wrap a garlic bulb in foil, drizzle with olive oil and add to tray.
- 6Roast at 410°F for 45-50 minutes.
- 7Scoop the roasted squash from its skin, and add it to a blender along with the roasted onion, peppers and garlic.
- 8Add bone broth and cottage cheese to the blender.
- 9Blend until smooth and creamy.
- 10Serve hot and top with cream, chipotle hot sauce, red pepper flakes, and fresh herbs.
Ingredients
- 1 large butternut squash
- 2 honey nut squash
- 1 large red onion
- 12 mini red peppers
- 2 red bell peppers
- 1 tbsp olive oil
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp smoked paprika
- 1 garlic bulb
- 17 oz bone broth
- 3.5 servings cottage cheese
- 0.5 tbsp cream
- 1 drizzle chipotle hot sauce
- 1 pinch red pepper flakes
- 1 handful cilantro or parsley
Equipment
ovenbaking trayknifeblender
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